Thermomix Chicken Stock Paste

5 from 3 votes

This Thermomix Chicken Stock paste will add a wonderful flavour to your dishes, is additive and preservative-free AND will save you on your grocery bill.

Prep Time5

Cook Time30

Total Time35

Course: pantry essentials

Cuisine: International

Servings: jar

Calories: 10kcal

Author: Marianne Rogerson

Ingredients

300 g skinless bonless chicken thighs
1 small onion
3 cloves garlic
½ large leek
2 celery sticks
2 sprigs thyme leaves only
1 sprig rosemary leaves only
small handful parsley
150 g rock salt
120 g white wine
1 bay leaf
3 coriander seeds
3 black peppercorns

Instructions

Add chicken to the Thermomix bowl. Mince for 5 seconds / speed 7. Set aside.
Remove the leaves from the leek and celery and roughly chop into pieces. Peel and quarter the onion and peel the garlic.
Add all the vegetables to the Thermomix with the thyme, rosemary and parsley. Chop for 10 seconds / speed 5.
Scrape down the sides of the bowl and add the salt, white wine, bay leaf, coriander seeds and peppercorns. Add the chicken mince. Cook for 30 minutes / Varoma / speed 2 / MC off. Place the simmering basket on the lid to prevent the liquid splashing over your kitchen.
Remove the simmering basket and insert the measuring cup. Blend for 1 minute / speed 9.
Transfer to an airtight jar and allow to cool before storing in the fridge or freezer.
To make up the stock, dissolve 1 tablespoon of stock paste for every 500ml of water.

Notes

You can replace the chicken thighs with breasts if that is what you have.
You can replace the vegetables with whatever you have in the fridge. Try to ensure you have a total of around 300g of vegetables. Avoid leafy green vegetables such as cabbage or broccoli as they will make the stock bitter.
Stock paste will last for up to 3 months in the fridge or 6 months in the freezer.

If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.

Nutrition